It was probably 1989 or so. My family had been invited for dinner at a friend’s home. Miss Refsell was her name – a young elementary school teacher. She also was an incredible vocalist – a soprano with a voice the size of all outdoors – and I was in awe of her.
Turns out she was also a phenomenal cook. She made us meatballs for dinner that evening, with baked potatoes. And those meatballs were to. die. for. Oh yes. All this time later, I don’t just remember them. I have an unusual affection for them. So much so, that as the holidays and other special occasions approach, I try to figure out how many times I can make them for parties and get togethers. They are that good.
However, they are a tiny bit unusual with some surprising ingredients. Those same items, that might make you raise an eyebrow, are what make the dish so wonderful. Typically I’m a baker, not a cook. I place recipes on my kithcen’s altar, sacrificing ingredients and their integrity, omitting some of the necessary items, cooking others far too long or others not long enough. My culinary skills leave much to be desired on many occasions, its true. But, this dish of yummy, rich, goodness, I’ve never messed up!
I’ve decided to share the recipe here with you, my friends. I hope Miss Refsell (now Mrs. Lamgo) doesn’t mind. You might need it as a hearty and delicious option for a fall or winter menu in the coming months. Happily, I make them in the crockpot, which makes this yummy recipe easy to boot!
Recently, when I made them for a fall party, I meant to get photos to share here. But, alas, they were gone before I could even get my camera out of the bag. They are such a crowd pleaser! So, I give you:
Miss Refsell’s Meatballs (I don’t know the real title. To this day, this is what the Young family calls them)
Ingredients:
1 cup of brown sugar
1 can of whole cranberries
1 bottle of chili sauce
1 bottle of water, (use the chili sauce bottle and fill with water)
1 can of sauer kraut ( around the 15 oz size)about 4 pounds of meatballs – You can use your favorite recipe. I use a bag or two of already made frozen meatballs
Instructions:
Combine the water and chili sauce, sauerkraut, cranberries and sugar in a pan. Bring the ingredients to a boil for a minute or two. Place the meatballs in the crockpot and pour sauce ingredients over top. Let the meatballs cook for about 8 hours on low.
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I hope you enjoy these, as much as we do! Make them once, make them often – you won’t regret it!
daily portion 
We’ve had the privilege of eating these delicious meatballs at our choir Christmas party that your parents host in their home every year! Thanks for sharing the recipe. Blessings, Ann